Samosa Recipe, how to make samosa recipe, How To Make Samosa Recipe

A triangular shaped fried or baked crispy pastry is popularly known as samosa, with a savory filling of spiced potatoes, onions, peas.

Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa recipe you will find that the dish came from middle east before 10th century. It came to Central Asia with rise...
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About Recipe

Bangaldumpa samosa, Uralaikilangu varuval, Chatpata and Spicy Samosa

How to make Samosa

(60 ratings)

131 reviews so far

Prep time5 mins

Cook time30 mins

Total time35 mins

Author : Vahchef
Main Ingredient : Potato

Servings : 4 persons
Published date : July 07, 2018

Ingredients used in Samosa

• Potato - 3 numbers.

• Maida/all purpose flour - 3 cups.

• Ajwain - 1/4 tea spoon.

• Salt - to taste.

• Ginger garlic paste - 1 tablespoon.

• Turmeric powder/pisi haldi - 1/4 tea spoon.

• Green chilies - 3 numbers.

• Coriander leaves - 1 springs.

• Cumin powder - 1 tea spoon.

• Coriander powder - 1 tea spoon.

• Red chilli powder - 1 tea spoon.

• Chat masala - 1 tea spoon.

• Cashew nuts - 2 tablespoons.

• Lime juice - 1/2 numbers.

• Oil (to deep fry) - to fry.

Method:

Dough for samosa:

Take the maida, add the ajwain seeds, salt and oil to the maida and mix well.

By mixing well each flour grain will be coated with the oil and it gives the crunchytexture to the samosas.

Start adding water little by little and kneading properly. Make a stiff dough and let it rest for 15 to 20 mins.

Potato stuffing for samosa

Heat some oil in the pan, add the cumin seeds, ginger garlic paste, green chilies, cashews and turmeric mix well and let cook for few mins.

Then add the red chilies powder, coriander powder, and cumin powder.

Add little water so the masalas don't burn. Then add the diced potatoes, salt, and coriander leaves. Sprinkle the lime juice over it.

you can make any stuffing of your choice with any variations.

Samosa recipe

Make rolls of the dough depending on the size of samosa you want.

Roll the dough in a circle first and then make them oval in shape. Cut that oval shape into the half. Take that half apply water on all edge.

Take one end bend it in canter and taking other end overlap it on the first edge making it a triangle or cone.

Fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.

Samosa using spring roll sheet

Take 2 spring roll sheets and cut them in the center.

Take the half sheet which is 2 apply water on the sheet or egg wash and make a cone of it, stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.

Now fry the samosas in the oil till they turn golden brown. The samosa with the dough requires oil temp. of @ 300 F while the spring roll samosas require a higher temperature of 350 F.

Enjoy the samosas with your favorite chutney.

Cooking with images
Batate bhaji, Potatos samosa, Aalugadde palya

Articles

Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa recipe you will find that the dish came from middle east before 10th century. It came to Central Asia with rise in trade after 13th century.

The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy. The meat samosa is made up of chopped meat (lamb, beef or chicken) and they are very well liked as snack food in Pakistan.

Samosas are also known as singadas in Eastern Zone of Nepal, remaining of the country calls it Samosa.

Different types of Samosa:

Samosa is traditionally filled up with potatoes, spices and peas but due to exciting experiments with food nowadays. There are several variations of answering available Samosa recipe:

Make small balls of dough and roll it. Grease the rolling area and after that flatten a ball. Continue to roll into an oval shape. Cut it two. In case the sides are too thick, carefully roll it too thin down. Apply water on the straight side and join the sides to make a cone. Press delicately to seal the cone. Fill the cone with potato masala and apply water on the sides. Bring the sides jointly and make a pleat on the reds. Take back the pleat and close it. Be sure the samosa has been sealed perfectly. Fry the samosas until golden brown on medium flame.